The Best of Vegan Cooking

What's for dinner? Pick any page of this gorgeous cookbook, which includes many of Priscilla Feralâ¿¿s own offerings, and those of other creators who have joined in as well to offer 84 recipes that represent cuisines from around the globe. Feral, a former designer for Godiva, explores the diversity of "plant-based cuisine" with contributions from New York food columnist Mark Bittman, restaurateur Susan Wu and other high-profile culinary artists. Itâ¿¿s all about community, as its extraordinarily talented food photographer Linda Long has said -- expanding the offerings beyond one person's vision. The array includes Manhattan Vegetable Chowder (Trish Sebben-Krupka), Himalayan Red Rice Salad with Cranberries (Jesus Gonzales), Spicy Barbecued Tofu Triangles (Bryant Terry), and Charlie Trotterâ¿¿s Mignardises (Chocolate Truffles). Also included are chapters on pasta, risotto (including gluten-free recipes), and pancakes, breads, and muffins. Forget the things you've heard about a vegan diet being a sacrifice, or this type of cooking being tasteless or unattractive; this book banishes the stereotype forever, and the results have won accolades from vegan and other reviewers alike. With recipes ranging from easy to sophisticated, the content and tone provide careful guidance to delicious, healthful meals for everyone, and for both new and experienced cooks. The book's intro includes a brief explanation of the vegan philosophy of living in harmony with the planet, but the overriding message is one of healthful eating and fresh, well-prepared dishes. We all win -- humans, the animals, and the planet.